Sausage, gravy & biscuits
Originally uploaded by foodiechickie4775

I love, love biscuits and gravy. And ever since enjoying my first taste four years ago I was on a quest to find an easy yet tasty recipe. And I did when I came across one on Pioneer Woman's site. Try it. You won't be disappointed.

Turkey Stragonoaff
Originally uploaded by foodiechickie4775

I got this fabulous recipe from Confabulation's site. The meal was quick and very flavorful. Perfect when you are ravenous coming home and want something now. Hey everyone has ground beef or turkey in the freezer. And some pasta in the pantry right?

Jello in an orange.
Originally uploaded by foodiechickie4775

I tried Sara's recipe for Jello in an orange peel. Though I didn't do a good job of cleaning out all the orange from the peel. And omitted the vodka. It was still very tasty!

I made Ruth's Garlic steak. I added roasted asparagus on the side. Oh so tasty!

Garlic Steak with roasted asparagus
Originally uploaded by foodiechickie4775

I got around to making three Neely recipes in the past few weeks. They all came out very tasty. Niel was especially fond of the wings. Those Neely's are great cooks. Makes sense why their restaurants are so popular in the South. However I wouldn't recommend eating their dishes all the time. They're a bit on the heavy side.

I made:

Wings


Homemade Chips


Strawberry Shortcut Cake

This is an easy recipe for lunch or dinner. You may have already made it yourself.

Pita Piazzas

Ingredients:

A cup and a half of partial skim Mozzarella(or any kind you like)

4 Whole Wheat Pitas(or any kind you like)

8 ounce can of tomato sauce( or any kind you like)

20 slices of pepperoni

Pinch of salt

Pinch of Italian Seasonings

Directions:

Take the pita bread and bake it on a tray in the oven for 350. While the pita is crisping up. Prepare your sauce. And while the sauce heats add the salt and Italian seasonings (just to meld the spices together). Cut up the pepperoni and take out the shredded mozzarella in the freezer or the fridge. Remove the pitas from the oven. They should be nice and crispy. Next add the sauce, the mozzarella(melts nicely even frozen) and make happy faces with the pepperoni(if you so desire, who doesn't) and bake it for 15 minutes. I find when I first bake the pitas by themselves they don't get soggy from the sauce. I usually serve the Pita Pizzas with a salad.

Over the weekend I made one of my favorite recipes. Grilled portabello burgers ala Rachael Ray(don't shoot me). I found some humongous thick portabellos, marinated, grilled them, add mozzarella cheese(I hate smoked) spread some Trader Joe's roasted red pepper paste over it and enjoyed it with another recipe I've blogged about before Zucchini fries(from Confabulation).

I have been reading the books of Mary Kay Andrews recently. I love Blue Christmas. It took me a while to get into her other books. But I did. What I think is the neatest about the books is each book has a recipe or two in the back. Food is a theme in the books, but I never imagined finding a recipe or two of the character in the back.


Photo from Mary Kay Andrews.com

Green Garlic Pesto, Ricotta and Mozzarella pizza


Ingredients

1/2 cup extra virgin olive oil

head garlic

1 1/4 cups fresh Italian parsley

1 cup fresh mint

1 cup fresh basil

1/2 cup pine nuts

1/2 cup pecorino ramono cheese(I used Parmesan and it was fine)

4 canned anchovy fillets(you can omit)

Salt and pepper for seasoning

Pizza dough

Cornmeal

4 ounces ricotta cheese

4 ounces mozzarella

Recipe
Sauté garlic till browned and mix 1/4 cup, with parsley, mint basil, pine
nuts, cheese and anchovy in a food processor till you get a paste.

Spread the mixture on top of the pizza dough, add mozzarella and ricotta on top and bake in a 450 oven for 12 minutes or till done.